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Core Standards of the Course
Standard 20.0411-01
Students will discuss the importance of human relations in obtaining and sustaining an employment situation.
Objective 20.0411-0101
Discuss the importance of basic communication skills.
Objective 20.0411-0102
Identify appropriate interpersonal employment skills. National Standard 1.2
Objective 20.0411-0103
Prepare for employment.
- Create a quality cover letter
- Create a quality resume
- Accurately complete a job application
- Demonstrate appropriate job interviewing skills
Objective 20.0411-0104
Act as a responsible employee.
- Consistently work cooperatively with co-workers and supervisors
- Consistently demonstrate dependability
- Consistently demonstrate punctuality
- Consistently perform job tasks and work independently
Standard 20.0411-02
Students will discuss the importance of good customer relations.
Objective 20.0411-0201
Identify basic methods of creating good customer relations. National Standards 10.3.1, 10.3.2
Objective 20.0411-0202
Identify the manager’s role in customer service. National Standards 10.3.1, 10.3.2
Standard 20.0411-03
Students will discuss and explain the importance of sanitation.
Objective 20.0411-0301
Identify standards of personal grooming and hygiene, including frequent hand washing and other sanitation procedures. National Standard 8.2.5
Objective 20.0411-0302
Identify the factors contributing to food-borne contamination and illness and prevention strategies. National Standard 8.2
- Discuss the importance of food safety
- List the steps for establishing a food safety system
- Maintaining a clean and sanitary kitchen
Standard 20.0411-04
Students will consistently implement safety guidelines.
Objective 20.0411-0401
Discuss and implement workplace safety.
Objective 20.0411-0402
Identify how to prevent fires and burns.
Objective 20.0411-0403
Identify how to lift and carry objects safely.
Objective 20.0411-0404
Identify how to prevent cuts.
Objective 20.0411-0405
Discuss safety as an ongoing process.
Standard 20.0411-05
Students will identify pieces of food service equipment, utensils, and knives.
Objective 20.0411-0501
Identify receiving, storage, and pre-preparation equipment. National Standard 8.3
Objective 20.0411-0502
Identify cooking, holding, and service equipment. National Standard 8.3
Objective 20.0411-0503
Explain how to clean and care for the equipment. National Standard 8.3
Standard 20.0411-06
Students will explore the facets of food production.
Objective 20.0411-0601
Practice proper measuring techniques and use correct terminology in quantity food production. National Standard 8.5.3
Objective 20.0411-0602
Identify characteristics of foods containing dairy products, cheese, eggs and prepare and present food products using dairy and/or egg products.
Objective 20.0411-0603
Identify characteristics of quality breakfast foods then prepare and present breakfast foods. National Standard 8.5.11
Objective 20.0411-0604
Identify characteristics of hot and cold sandwiches and prepares and present hot and cold sandwich items. National Standard 8.5.9
Objective 20.0411-0605
Identify characteristics of fruits and vegetables and appropriate storage and cooking methods. National Standard 8.5.7
Objective 20.0411-0606
Prepare and present a fruit and vegetable tray using garnishes.
Objective 20.0411-0607
Identify terminology, types and preparation methods of salads and dressings, then prepare and present a salad with the appropriate dressing. National Standard 8.5.8
Objective 20.0411-0608
Participate in planning and preparing an assembly-line food product.
Standard 20.0411-07
Students will list nutritional needs of individuals and the basics of menu/meal planning.
Objective 20.0411-0701
Identify the ABCs of nutrition.
Objective 20.0411-0702
Explain the role of proteins, vitamins, minerals, and water.
Objective 20.0411-0703
Review nutritional guidelines. National Standard 14.2.4
- Dietary Guidelines for Americans
- Food Guide Pyramid
- Reading a nutrition label
Objective 20.0411-0704
Identify methods for making menus more nutritious. National Standard 14.3.1
Objective 20.0411-0705
Prepare and present a nutritious menu item. National Standard 14.3.3
Standard 20.0411-08
Students will identify food service costs by applying their knowledge of equivalents, recipe adjustment, and calculating the costs for serving and menu requirements.
Objective 20.0411-0801
Review basic math skills of fractions, decimals, and percent.
Objective 20.0411-0802
Accurately figure and count back change.
Objective 20.0411-0803
Discuss weights and measures and how they apply to costing recipes.
Objective 20.0411-0804
Identify methods of controlling food costs.
Objective 20.0411-0805
Discuss the importance of standardization and portion control in food production.
Objective 20.0411-0806
Demonstrate accurate portion control in plating or serving food items and calculate the cost-per-serving of quantity food.
Standard 20.0411-09
Students will discuss the importance of human relations and communication in obtaining and sustaining an employment situation.
Objective 20.0411-0901
Prepare for employment.
- Create a quality cover letter
- Create a quality resume
Objective 20.0411-0902
Critique appropriate interpersonal employment skills. National Standard 1.2
- Demonstrate dependability and punctuality
- Perform job tasks and work independently
- Work cooperatively with co-workers and supervisors
Objective 20.0411-0903
Identify how to handle customer complaints.
Objective 20.0411-0904
Practice written communication skills.
Objective 20.0411-0905
Practice correct telephone skills and how to communicate in a crisis.
Objective 20.0411-0906
Discuss and practice effective listening, memorization and speaking skills.
Objective 20.0411-0907
Discuss how to communicate promotional information.
Objective 20.0411-0908
Write complaint and response letters.
Standard 20.0411-10
Students will use proper sanitation techniques and safety procedures.
Objective 20.0411-1001
Follow standards in personal grooming and hygiene. National Standard 8.2.5
Objective 20.0411-1002
Follow proper sanitation techniques. National Standard 8.2
- Obtain a food handler’s permit
- Wear a chef’s coat or apron and appropriate hair covering
- Demonstrate frequent and proper hand washing
- Implement sanitation procedures
- Practice mise en place
- Clean up working area appropriately
Objective 20.0411-1003
Consistently implement safety guidelines and procedures.
Objective 20.0411-1004
Demonstrate handling, sharpening, and storage of knives. National Standard 8.5.1
Standard 20.0411-11
Students will discuss the history of food service.
Objective 20.0411-1101
Discuss how the modern restaurant was created.
Objective 20.0411-1102
Identify various cuisines of the world.
Objective 20.0411-1103
Discuss food service in the United States
Objective 20.0411-1104
Discuss the future of food service.
Standard 20.0411-12
Students will discuss the role of potatoes and grains in the food service industry.
Objective 20.0411-1201
Identify and describe different types of potatoes, grain, legumes, and pasta.
Objective 20.0411-1202
Prepare and present quality potato, pasta, legume, grain (other than rice) and rice items. National Standard 8.5.7
Standard 20.0411-13
Students will describe the lodging/travel industry history and explain the role of tourism in the hospitality industry.
Objective 20.0411-1301
Discuss the basics of lodging history and operations. National Standard 10.4
Objective 20.0411-1302
Discuss the organization of the lodging industry.
Objective 20.0411-1303
Identify career opportunities in the lodging industry. National Standard 10.1
Objective 20.0411-1304
Identify property management systems and room rates.
Objective 20.0411-1305
Create and present a quality travel brochure. National Standard 10.5.4, 10.5.5
Objective 20.0411-1306
Plan a three-day vacation.
Objective 20.0411-1307
Categorize the businesses in the tourism industry and explain the role of tourism in the hospitality industry.
Objective 20.0411-1308
List the advantages and disadvantages of various types of travel.
Objective 20.0411-1309
Plan a three-day vacation.
Standard 20.0411-14
Students will describe various types of meal service and appropriate use of dining utensils and table settings.
Objective 20.0411-1401
Identify traditional service staff and serving styles.
Objective 20.0411-1402
Identify service tools and utensils.
Objective 20.0411-1403
Demonstrate appropriate place setting, and serving (including setting and clearing).
Objective 20.0411-1404
Explain how to serve a meal.
Objective 20.0411-1405
Practice suggesting items and guiding guests through the menu.
Objective 20.0411-1406
Practice handling customer complaints.
Standard 20.0411-15
Students will discuss and prepare desserts and baked goods.
Objective 20.0411-1501
Identify and describe the types and roles of ingredients in baking.
Objective 20.0411-1502
Differentiate between types of doughs, batters, pastries, cookies, cakes and tortes. National Standard 8.5.10
Objective 20.0411-1503
Explain types of chocolate, creme anglaise and how they are prepared and used in desserts.
Objective 20.0411-1504
Prepare lean and rich yeast bread, muffins, cake or torte, an iced item, a pie, puff pastry item, cookie, chocolate item, cream anglaise item, and demonstrate quality presentation and plating.
Standard 20.0411-16
Students will discuss and incorporate information regarding menus, marketing, inventory control, and standard accounting practices.
Objective 20.0411-1601
Identify various types of menus and menu cycles.
Objective 20.0411-1602
Identify and discuss basic marketing concepts and how markets are commonly segmented.
Objective 20.0411-1603
Design and write a restaurant menu.
Objective 20.0411-1604
Complete a menu analysis.
Objective 20.0411-1605
Design a marketing public relations item.
Objective 20.0411-1606
Identify factors affecting food prices and purchasing decisions.
Objective 20.0411-1607
Identify proper receiving, storage and inventory methods for various food products.
Objective 20.0411-1608
Complete a menu purchase order.
Objective 20.0411-1609
Identify basic accounting terms.
Objective 20.0411-1610
Discuss the use of and complete an income statement.
Objective 20.0411-1611
Discuss the use of and complete a balance sheet.
Objective 20.0411-1612
Complete three financial statements.
Standard 20.0411-17
Students will identify the use and care of meat, poultry, and seafood.
Objective 20.0411-1701
Identify various forms of meat, poultry, fish, and seafood.
Objective 20.0411-1702
Match appropriate types of cooking methods with different forms of meat, poultry, fish, and seafood.
Objective 20.0411-1703
Prepare and present a quality beef, poultry, and fish/seafood entrée(s). National Standard 8.5.5
Standard 20.0411-18
Students will discuss, prepare and present a quality stock(s), soup(s), and sauce(s).
Objective 20.0411-1801
Identify types, preparation methods, cooling and storage of stocks.
Objective 20.0411-1802
Identify types, preparation methods, cooling and storage of soups.
Objective 20.0411-1803
Prepare and present a quality stock, soup, and sauce. National Standard 8.5.6
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